- 2 cups chopped iceberg lettuce
- 3/4 cup cooked farro
- 1 zucchini, cut in half-moons
- 1/2 lb mushrooms, trimmed and quartered
- 1 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 1/2 lb asparagus, ends trimmed & washed
- parsley to garnish
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tsp dijon mustard
- salt & pepper to taste
Boil 2 cups water, 1 cup farro and salt in a medium saucepan. Cook until farro is tender and liquid evaporates, about 20 – 30 minutes.
Place asparagus in a medium bowl. Drizzle with olive oil and salt & pepper to taste. Toss ingredients until asparagus is evenly coated with seasonings. Place asparagus on baking dish and broil for 5-7 minutes.
Add 1 tbsp olive oil in a skillet or pan. Add the mushrooms and sprinkle with salt & pepper. Sauté for about 3 minutes. Then add zucchini and sauté for another 3-5 minutes. Allow the veggies to brown, but not burn!
Prepare the salad dressing by mixing white vinegar, olive oil, dijon mustard and salt & pepper in a small bowl.
Heat pan to medium heat. Add olive oil. Crack egg into pan and cook for 3 mins. Remove from pan.
Now build your bowl! Add 1 cup chopped lettuce to each bowl, followed by the farro, sautéed mushrooms & zucchini, broiled asparagus and fried egg! Garnish with parsley and ENJOY!